Today I’m sharing my soft marbled pound cake recipe, perfect for an afternoon snack with a cup of tea or coffee, or even better for Sunday morning breakfast. After a long, busy week, we can relax and enjoy breakfast in total relaxation.
It’s soft, fragrant, and so charming, thanks to the cocoa creating the marbled effect. The recipe is easy and quick, without butter, and you can substitute milk with any plant-based beverage. Let’s discover this delicious recipe together! I await you on my Facebook page, my Instagram profile, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 250.82 (Kcal)
- Carbohydrates 41.31 (g) of which sugars 20.43 (g)
- Proteins 6.46 (g)
- Fat 8.41 (g) of which saturated 1.90 (g)of which unsaturated 5.63 (g)
- Fibers 2.20 (g)
- Sodium 60.72 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soft marbled pound cake
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 eggs
- 1 orange zest (grated)
- 3/4 cup sugar
- 1 cup milk
- 1/4 cup sunflower oil
- 1 packet baking powder
- 1 tbsp hazelnut brittle
- 1 pinch salt
You will need
- 1 Electric whisk
- 1 Bowl
- 1 Pound cake mold ( 8.5 inches or pound cake mold)
Storage
You can store the pound cake for 4 to 5 days under a cake dome.
